Risotto alla Pescatora

Sea food preparation
Cut scallops into small pieces. Remove heads from the prawns. Clean and de vain the prawns. Clean and slice calamari into rings. Divide mussels in half. Clean and remove the mussels from one half and clean the other half, but keep in the shells.

Stock
In a large pot filled with water combine the entire crab, prawn heads, small amt of oil, vegetable stock, garlic, parsley, salt, and bring to a boil. Keep the liquid cooking over low heat to keep warm.

Cooking process
In the deep skillet sauté garlic with oil. Add calamari and saute. Add rice and stir until rice becomes transparent. Add brandy and let simmer for about a minute. Gradually start adding stock, about 1 cup at a time.

Meanwhile , in a separate skillet sauté the shelled mussels for a minute and repeat the process for the shelled mussels. About 10 minutes before the rice is cooked, toss all mussels, prawns and scallops the rice. Season with salt and pepper. Remove from heat add butter and fresh, finely chopped parsley, stir and serve.